How to create the wine list

The wine list is a fundamental tool to successfully guide the customer towards the choice of wine to buy in a restaurant, in a wine shop or in a wine bar. This important document proves to be much more than a presentation, since it constitutes the sign of the identity and competence of the restaurateur. It is therefore extremely important to present the wine list to the best in order to transmit professionalism to customers through its offer.

In a constantly evolving business like that of catering, it is good to evaluate the possible formats with which the wine list can be made. The presentation in its usual paper format is nowadays the most used; With this traditional format it is preferable to opt for a streamlined and practical volume, adopting a placing and a quality graphic style.
However, it is good to consider the possibility of using technologies to enjoy interesting benefits in this way. In fact, a digital wines card fully satisfies customers' needs and also resolves the unpleasant question of the renewal of the offer, which in this way can be carried out at any time and flexiblely.

A winning strategy to make the card could pass through the drafting of an orderly list of wines, which must always be available to the customer; For example, this could be divided by region of belonging or by wine structure. Alternatively, it is possible to create a wine list divided by type, among the whites, the reds and so on. Staff is the task of choosing the best subdivision criteria to be used; The choice is subjective, but it should always be intended to suggest the customer a great combination with the dishes of the restaurant. A final touch to express originality is made possible by assigning to each of the different categories a celebratory name that identifies its characteristics.

The vintage and the origin are essential information to be presented in the wine list. Details, such as alcoholic gradation, can be the more used the more restricted the list of listed bottles. In any case, an excessive enrichment of information of the wines included in the offer should be avoided, in order not to incur the unpleasant consequence of disorienting the customer. The wine list should therefore be a starting point in the customer's choice of wine, with the latter who could later use the experience of staff for more detailed information.

In the wine list you can make a courageous choice, offering a range of wines capable of describing different wine areas. Presenting local wines is absolutely correct and definitely suitable for example in a trattoria; However, if possible, it is good not to focus only on them. In this way, the possibilities that customers are stimulated and can find something really interesting and particular to combine with the dishes of the menu are definitely increasing.

Although it is not strictly necessary, it is highly advisable to indicate wines combined with food. This operation will facilitate the choice of customers, who will not have the task of scrolling the entire list in search of a suitable wine to associate with the meal. In any case, it is very important to contact the customer expressing that passion that denotes a great competence and a refined wine culture.